What’s Essential?

Take a look below to see the pantry items that we always have in our kitchen. While technically a pantry refers to just dry storage, we extend the meaning to include some refrigerator and freezer necessities. You will see the items below repeatedly in our recipes, and if you have these on hand, you will be able to make 99% of the dishes on our site. By setting aside shelf, freezer and refrigerator space to stock these items, your pantry can sustain your every meal.

Grains/beans: Brown short grain rice, millet, quinoa, steel cut oats, rolled oats, cornmeal, basmati rice, farro, dried lentils, dried split peas, dried beans

Pasta/noodles: dried pasta (whatever shape you like), couscous, rice noodles, Israeli couscous, rice paper wrappers

Flour: all-purpose flour, whole wheat flour, polenta/cornmeal, corn flour (very very finely ground cornmeal), garbanzo bean flour

Baking: baking powder, baking soda, granulated sugar, dark brown sugar, dark chocolate

Canned (in BPA free lined cans): tomatoes, sardines, beans (we always have black, garbanzo and white), peanut butter, coconut milk, curry paste, anchovies, canned wild salmon, honey, chipotle peppers in adobo sauce, capers, tahini paste, tomato paste

Spices: black pepper (in a grinder), kosher salt, cumin (ground and seeds), fennel seed, thyme, cinnamon (best to grind from sticks as needed), vanilla bean, vanilla extract, sesame seeds, nutmeg, curry powder, oregano, bay leaves, dried chili peppers (store in freezer), cardamom, turmeric, coriander, smoked paprika (sweet and/or spicy), ground ginger, rosemary, cayenne pepper, mustard seed, red chili flakes

Oils: extra virgin olive oil, coconut oil, grapeseed oil, toasted sesame oil

vinegars: rice wine vinegar, balsamic vinegar (without caramel flavor/coloring), raw apple cider vinegar, red wine vinegar

Other condiments: dijon mustard, whole seed mustard, tamari, ketchup, mayonnaise, sriracha, hot sauce, fish sauce, real maple syrup

Freezer: organic peas, organic spinach, organic corn, organic fruit, edamame (shelled and whole)

Nuts, seeds and dried fruit: peanuts, cashews, pistachios, walnuts, almonds, shredded coconut, dried fruit (raisins, cranberries, apricots)

Refrigerator: Miso paste, butter, hard cheese (parmigiano reggiano or pecorino), lemons/limes, eggs, ginger, carrots, cabbage

Dry storage: Onions (red, yellow), Garlic, Potatoes (idaho and sweet), Squash (hard-skinned squashes like acorn or butternut)

One thought on “What’s in our Pantry?

  • June 12, 2016 at 4:50 am

    Hello, Love your website! My understanding is that if i’m struggling with pre-diabetic sugar levels, I am to stay clear of beans (in large portions and with rice especially), stay away from rice and I know of the white flour and potatoes.

    Problem is that unless I eat these things (good ones up there as in no white bread) I get “dingy” and feel starved! Can you help?

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